Manchego cheese fritters with honey mustard ranch are tasty little bites that are seriously delish! Creamy Manchego cheese is combined with tangy goat’s cheese to create the ultimate cheese fritter that’s perfect for a small get together! Dipped in a refreshing homemade honey mustard ranch, these little cuties won’t last long!
Happy Wednesday, friends! I am super excited about today’s post. I’ve totally been wanting to share the recipe for these cheese fritters for like ever, and I finally get to do it today! These little bites are so amazing you guys. I may have eaten all of them by myself, in one sitting…but really, who is keeping track? They are a great little appetizer at your next fancy shmancy dinner party, as they are simple to make and hard to screw up!
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For the Honey Mustard Ranch
- 2 cups buttermilk
- 1/2 cup mayo
- 1/3 cup honey mustard
- 1/4 cup Greek yogurt plain
- 2 tablespoons sour cream
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For the Manchego Cheese Fritters
- 3 tablespoons milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 1 clove of garlic finely minced
- 1 tablespoons fresh parsley finely chopped
- 1 tablespoon prosciutto finely chopped
- salt and black pepper
- 8 ounces Manchego cheese finely grated
- 6 ounces crumbled goat's cheese
- 2 large egg whites
- 1-2 cups canola or vegetable oil
- For the honey mustard ranch, whisk together all of the ingredients listed for the ranch until creamy. Cover and refrigerate until you are ready to use.
- For the Manchego cheese fritters, in a large bowl mix together the milk, flour, paprika, cayenne pepper, egg, garlic, Manchego, goat's cheese, prosciutto, and salt and black pepper. Set aside.
- In the bowl of your stand mixer, with whisk attachment fixed, whisk the egg whites until stiff peaks form. Fold half of the egg whites into the cheese mixture, and then fold the second half in very carefully. Do not over mix.
- Add the oil to a heavy bottomed deep skillet, pouring about 1 1/2 inches up the side of the pan. Heat the oil to 360 degrees F. Using a tablespoon sized scoop, drop the mixture into the hot oil, working in batches. Cook for 3-4 minutes, flipping over if need until brown and all sides. Transfer the Manchego cheese fritters to a plate that has been lined with a paper towel. Serve immediately with honey mustard ranch.